This Chicken Alfredo Spaghetti Squash is a lighter, low-carb alternative to traditional pasta dishes. The spaghetti squash provides a perfect base for creamy chicken Alfredo, making it a delicious, healthy meal that’s full of flavor!
Recipe Overview
Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
- 1 medium spaghetti squash
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 lb chicken breast, boneless and skinless
- 1 cup heavy cream
- 1/2 cup parmesan cheese, grated
- 1/2 cup mozzarella cheese, shredded
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Spaghetti Squash
Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of each half with olive oil, and season with salt and pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast for about 40-45 minutes until the squash is tender and the strands easily pull away with a fork.
2. Cook the Chicken
While the squash is roasting, season the chicken breasts with salt, pepper, garlic powder, and onion powder. Heat butter in a large skillet over medium heat. Cook the chicken breasts for 6-7 minutes per side, or until fully cooked and golden brown. Once done, remove from the skillet and let it rest for a few minutes. Slice the chicken into thin strips.
3. Make the Alfredo Sauce
In the same skillet, add minced garlic and cook for about 1 minute until fragrant. Add the heavy cream and bring to a simmer, stirring occasionally. Let the cream cook for 3-4 minutes until it thickens slightly. Stir in the parmesan cheese and mozzarella cheese, and continue to cook until the cheese has melted and the sauce is smooth. Season with additional salt and pepper to taste.
4. Combine the Spaghetti Squash and Alfredo Sauce
Once the spaghetti squash is done, use a fork to gently scrape the flesh to create spaghetti-like strands. Add the squash strands to the skillet with the Alfredo sauce. Stir to combine.
5. Add Chicken and Serve
Top the creamy spaghetti squash mixture with the sliced chicken, and toss to combine. Garnish with fresh parsley for a burst of color and flavor.
Tips
- You can substitute the chicken with shrimp or sauteed vegetables for a different twist.
- For extra richness, you can add a little more parmesan or cream cheese to the Alfredo sauce.
- If you prefer a crispier texture, you can roast the squash cut side up for 10 minutes to get a golden finish.
This Chicken Alfredo Spaghetti Squash recipe gives you all the comfort of a creamy pasta dish without the carbs, making it a great low-carb or gluten-free meal!
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Chicken Alfredo Spaghetti Squash Recipe
- Total Time: 1 hour
Description
This Chicken Alfredo Spaghetti Squash is a lighter, low-carb alternative to traditional pasta dishes. The spaghetti squash provides a perfect base for creamy chicken Alfredo, making it a delicious, healthy meal that’s full of flavor!
Ingredients
- 1 medium spaghetti squash
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 lb chicken breast, boneless and skinless
- 1 cup heavy cream
- 1/2 cup parmesan cheese, grated
- 1/2 cup mozzarella cheese, shredded
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Spaghetti Squash
Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of each half with olive oil, and season with salt and pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast for about 40-45 minutes until the squash is tender and the strands easily pull away with a fork.
2. Cook the Chicken
While the squash is roasting, season the chicken breasts with salt, pepper, garlic powder, and onion powder. Heat butter in a large skillet over medium heat. Cook the chicken breasts for 6-7 minutes per side, or until fully cooked and golden brown. Once done, remove from the skillet and let it rest for a few minutes. Slice the chicken into thin strips.
3. Make the Alfredo Sauce
In the same skillet, add minced garlic and cook for about 1 minute until fragrant. Add the heavy cream and bring to a simmer, stirring occasionally. Let the cream cook for 3-4 minutes until it thickens slightly. Stir in the parmesan cheese and mozzarella cheese, and continue to cook until the cheese has melted and the sauce is smooth. Season with additional salt and pepper to taste.
4. Combine the Spaghetti Squash and Alfredo Sauce
Once the spaghetti squash is done, use a fork to gently scrape the flesh to create spaghetti-like strands. Add the squash strands to the skillet with the Alfredo sauce. Stir to combine.
5. Add Chicken and Serve
Top the creamy spaghetti squash mixture with the sliced chicken, and toss to combine. Garnish with fresh parsley for a burst of color and flavor.
Notes
- You can substitute the chicken with shrimp or sauteed vegetables for a different twist.
- For extra richness, you can add a little more parmesan or cream cheese to the Alfredo sauce.
- If you prefer a crispier texture, you can roast the squash cut side up for 10 minutes to get a golden finish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes